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Wednesday, July 14, 2010

Cupcake Bites

I'm going to be baking a few different cake flavors in the next two weeks for a tasting; so, I had to make room in my freezer which was already full of cake scraps. I had bags of lemon cake, chocolate cake, strawberry cake, and vanilla cake. Unfortunately, I had to toss the bag of strawberry cake and vanilla cake as those suffered from freezer burn. After my last somewhat successful attempt at one of Bakerella's creations, I decided to give it another go. This time, I was inspired by her cupcake bites featured on The Pioneer Woman Cooks.

First, I started out by throwing the lemon cake and chocolate cake scraps into my food processor and giving it a few quick pulses to turn them into uniform size crumbs. Then, I added a bit of vanilla buttercream frosting and mixed everything together until I got a consistency I wanted. (No pictures of this step because I didn't realize how blurry they were until I uploaded them.)

Next, I rolled the mixture into cake truffles and placed them in the fridge for a few hours. Just before taking them out of the fridge, I microwaved the chocolate candy melts in a plastic bag. This made it easier to fill the candy mold. Then, I dropped the cake ball right on top of the blob. At this point, I realized all my cake balls were a bit too big for the mold but I really didn't want to reroll. So, it made it a little trickier to handle during the second coating.

A few seconds in the freezer and they all fell out of the mold a lot easier than I expected. I was trying to pry them out at first but then realized they just fall out when you flip the tray upside down, hah!

Then, I filled a condiment bowl with the pink candy melts and simply dunked the exposed top, trying to cover everything up until the edge of the chocolate covering. To finish off the cupcake look, I added a bunch of sprinkles.